Evaluation of Physico-Chemical and Sensory Characteristics of Cookies developed from Proso Millet and Horse Gram Flour

Evaluation of Physico-Chemical and Sensory Characteristics of Cookies developed from Proso Millet and Horse Gram Flour
Author(s):
RITUSHREE S, ABIRAMI S , Dr. SIMMI JAIN
Keywords:
Cookies, Underutilized, Proso millet, Horse gram, Protein-rich
Abstract
Proso millet is a minor millet that is rich in protein and contains significant amounts of essential amino acids like leucine, isoleucine, and methionine. Horse gram is a low-cost, protein-rich legume that can be incorporated into different product formulations. The objective of this study was to utilise the underutilised proso millet and horse gram which have immense nutritional benefits, especially high protein content and complementary amino acid profile. Cookies were prepared using proso millet and horse gram flour in three different variations V1, V2 & V3 with ratios of 1:1, 1:2, and 2:1, respectively and the control cookie, C, was made from refined wheat flour. The cookies were analysed for physicochemical properties and sensory characteristics like appearance, aroma, texture, taste, and overall acceptability, and the scores were recorded. It was found that the cookie V2 had the highest amount of protein (9.17 g/100g) and fat (21.45 g/100g) and also received the highest score in sensory analysis which indicated that the formulation can be adapted for large scale production.
Article Details
Unique Paper ID: 161671 Publication Volume & Issue: Volume 10, Issue 5 Page(s): 352 - 356
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